📖 Instructions

1. Rinse the Rice: Place the jasmine rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch and helps prevent the pudding from becoming too sticky.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed. Alternatively, you can use a rice cooker according to the manufacturer's instructions.
3. Prepare the Raspberry Puree: While the rice is cooking, prepare the raspberry puree. In a blender or food processor, combine the fresh raspberries with 1/4 cup of water. Blend until smooth. Strain the puree through a fine-mesh sieve to remove the seeds, resulting in a silky-smooth puree.
4. Combine Ingredients: Once the rice is cooked, add the milk, sugar, and vanilla extract to the saucepan. Stir well to combine. Bring the mixture to a simmer over medium heat, stirring constantly to prevent sticking. Reduce the heat to low and cook for another 10-15 minutes, or until the pudding has thickened to your desired consistency. The longer it simmers, the thicker it will become.
5. Add Raspberry Puree and Rose Water: Gently fold in the raspberry puree and rose water. Stir until the mixture is evenly pink and fragrant. Be careful not to overstir, as this can make the pudding too thin.
6. Chill: Remove the rice pudding from the heat and let it cool slightly. Transfer it to a serving dish or individual bowls. Cover and chill in the refrigerator for at least 2 hours, or until completely cold. This allows the flavors to meld together and the pudding to thicken further.
7. Garnish and Serve: Before serving, garnish with fresh raspberries and a sprinkle of edible rose petals, if desired. Serve cold and enjoy! Garnish is really important in dishes, to give that final perfect look, so don't skip this step.